I started writing this months ago but this is a great wintertime meal as well. See the notes for appropriate substitutions. Enjoy!

I’m enjoying the last night before students return out on the terrace. Tomorrow the chaos begins but in this moment the breeze is cool, the wine is cold, and my table is laden with the best my farmer’s market has to offer. Fruit and veg have had all summer to come to their most perfect peak and the payoff is happening right now. My latest jaunt yielded 2 huuuuge eggplants for $.50 /each and a floral bouquet sized bunch of basil for $1.99.

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So we made something for the gluten-free friends, what about the vegans? This recipe was inspired by two things: 1. a few years ago BlueBunny Ice Cream put out a coconut cream pie limited edition that was absurdly addictive. Seriously, my dad and I killed a 1/2 gallon in like 2 days. 2. i’ve been intrigued by the thought of avocado as an ice cream base ever since I saw Marcel make Bacon & Avocado ice cream on Top Chef.

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First things first: HI!!!! *waves* If you’re finding me from Consumerist.com or Pinterest, welcome. I hope you find something you like. I finally figured out how to add the Pinterest button to all my posts so if it makes you smile, please click 🙂

I mentioned earlier in the week that I’m on a quinoa kick and have had a fridge full of lobster claws, so lets try something different. My friends and family love my seafood mac and cheese, but lots of special people in my world are going gluten-free for a variety of reasons. I think this is a great way for someone who is gluten sensitive or insulin resistant to have something creamy and hearty.

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I love seafood. LOVE it. And since Food Considered posted a big honkin’ lobster on her facebook page on the 4th of July, I’ve had crustaceans on the brain. Combine that with other variables including peak season for Jersey corn and tomatoes and an current obsession for quinoa, and the wheels started turning.

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The title of this post is somewhat of a misnomer, as there is a fair amount of garlic in the recipe, but honestly, if I included 4 of the 6 main ingredients in the title, you wouldn’t have read this, would you? Let’s cook!

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I’ve got a problem. Don’t worry, it’s a good problem to have, but still perplexing.
The Biggest Boss (higher up on the food chain than The Big Boss) gifted our office some lovely Harry & David pears.
None of us like pears. Like, not even a little bit. Somehow they ended up coming home with me because everyone assumes i’ll at least DO something with then, but what should that something be?

Help me, friends! What should the bunny do with a box of absurdly expensive fresh pears?

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I’ve been remiss, friends. I’ve taken another long blogging sabbatical (blogatical?) I was busy, then I was traveling, then my working, then I was sick, Excuses excuses, so on and so forth.
Can I make it up to you?
Please?
Pleeeeeeeease?

Fear not, friends. There will be LOTS of cooking this week. Not only is this Thanksgiving week, the holy grail of gluttony in the name of tradition, I’m at my Grandma’s house.
She’s one of my favorite people in the universe and has a kitchen a food nerd could live in forever. Every gadget, appliance, and utensil you can imagine. Cast iron pans seasoned to non-stick and big flavor perfection over 60 years. And a chest freezer that made the trek from NJ to Florida that holds more secrets,tricks, and goodies than Marry Poppins’ carpet bag.
This is gonna be fun.
I came in from seeing my auntie perform in an amazing show last night to find pork chops thawing in the sink. I scrounged around the fridge and freezer, and this is what we got.

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Mango Moscato Granita

2 very ripe mangoes OR in a pinch, 1 1/2 cups canned mango nectar (in the ethnic aisle at most big supermarkets)

1 bottle of Moscato wine

Splash of lemon juice and zest of lemon and lime

If using fresh mango, puree until smooth, then mix in lime juice and zest. If your mangoes are underripe or not sweet enough, add a handful of turbinado sugar or a tablespoon of honey. Carefully pour in the sparkling wine and mix gently until well blended. Don’t overmix and definitely don’t try to shortcut by pouring the wine in the blender with the mango; you’ll lose all of that lovely carbonation. Pour into a shallow dish and freeze until solid, preferably overnight. Just before serving, scrape portions with a fork. The ice crystals will break and you’ll get these delicious and very pretty granules begging to be scooped by your favorite spoon.Granita is a quick and easy snack for kids too, they like to do all the scraping. For a kid-friendly (or non-drinker friendly) version, sub out the wine for 1 c water and 1/2 c orange juice.I realize that I deviated almost immediately from the format I outlined in my second ever post, so lets try this again. Let me know if it’s helpful :Color: Bright orangeFlavor: Sweetness of fruit and wine, acid from wine and citrus, depth of flavor as mango puree lingers on the palate.Texture: Icy, granulated, slight graininess from zestMouthfeel: Melts evenly across the tongue, slightly thicker than a juice

Coconut Lime Sorbet

1 can cream of coconut

Juice of 2 limes, zest of 1 lime

2 cups of water

2 cups of water seems like a lot but trust, it’s necessary. I once tried to cut back to 1 cup hoping to get a creamier base but the flavors are just too too intense. It was like someone shoved a whole lime in my mouth and threw coconuts at my head.

Now is usually the part where I would put everything in The Dream Machine (aka my ice cream maker), but I’ve been remiss in not addressing those who don’t own a self-churning machine. When I was a kid my dad made amazing fresh fruit sorbets with just an ice cube tray and a blender. It requires some planning ahead, but is super do-able if you don’t want to buy extra equipment.
Mix all ingredients and pour into ice cube trays or a shallow dish. Freeze overnight or until totally solid. There will be some separation of the juice and the coconut cream, and if you look closely, you’ll notice that there are massive ice crystals. The reason that churned ice cream is so smooth and, y’know, creamy, is that the constant motion keeps ice crystals from forming. Pop your coconut cubes out (or dig out chunks from the dish with a butter knife) and throw into the blender. Blend until smooth then back into the freezer for a couple of hours. You have to work fast – if it melts to liquid before you’re back int the freezer you’ll have to blend all over again.

Color: Milky white with green flecks, slightly translucentFlavor(s): Coconut is most prominent, lime acid will cut through the sweetness as it melts across the palate. Coconut will linger.Texture: Not as heavy as a milk or yogurt base. Slight granulation from the zest.Mouthfeel: coconut cream coats the tongue a bit.

I like to serve these side by side garnished with a slice of orange and a mint leaf. Even in the dead of winter you can close your eyes, take a bite, and feel the sand beneath your feet and the island breeze in your hair.